NYT Cooking: This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
This dip is a cross between hummus and classic Middle Eastern dip called silqbiltahina, made with chard stalks and tahini. I’ve added lots of yogurt to the mix. (Photo: Andrew Scrivani for The New York Times)
These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit). (Craig Lee for The New York Times)
Lucky Peach Lamb Burgers: Peter Meehan, the sly genius who edits "Lucky Peach," developed this dish for the magazine's cookbook, "101 Easy Asian Recipes." I make it on a flat-top griddle set over a grill, but the method works equally well on your kitchen stove. The burgers are a take on a dish served in Xi’an, the capital city of Shaanxi province in northwestern China, at the easternmost term...
NYT Cooking: A shrimp burger is simply a cake of shrimp and seasonings served on a bun, with lettuce, tomato and tartar sauce. These concentrate the sweet essence of shellfish and complement it with semisweet seasonings like parsley, onion and bell peppers. They are easy to prepare, and they bring the warmth of a summer beach picnic indoors.